Panera's Mac & Cheese Copycat Recipe Panera’s Stove Top Mac and Cheese source: Panera Bread Ingredients: 16 oz pipette pasta or other small pasta shapes 4 tbsp unsalted butter 1/3 cup all-purpose flour 2 1/2 cups milk, heavy cream, or half-and-half 4 oz white American cheese, chopped or torn into pieces 8 oz extra sharp white Vermont cheddar, shredded 2 tsp – 1 tbsp Dijon mustard (adjust according to your tastes) 1 tsp Kosher salt 1/4 tsp hot sauce (like Frank’s) Instructions: In a large stockpot, cook pasta according to package directions. Drain well. While the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat. When the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes. Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard, salt, and hot sauce. Return the sauce pan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through. Serve hot in bowls with spoons.

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl by Ree Drummond. Have this recipe book and luv it

The pioneer woman is my hero #reedrummond #pioneerwoman #cookbook

The Pioneer Women Cooks, By Ree Drummond

The Pioneer Woman - I hardly think an introduction is necessary since this site is voted as one of the best weblogs all the time. Ree Drummond also has her own Food Network show now. She's the kind of lady who just seems amazing at everything.

The Best Taco Seasoning Recipe Ever Toss the packets forever. Taco Seasoning Spices Ingredients ◦1 tablespoon chili powder ◦1/4 teaspoon garlic powder ◦1/4 teaspoon onion powder ◦1/4 teaspoon crushed red pepper flakes ◦1/4 teaspoon dried oregano ◦1/2 teaspoon paprika ◦1 1/2 teaspoons ground cumin ◦1 teaspoon sea salt ◦1 teaspoon black pepper Instructions 1.In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Season to taste. Notes I like to make 3 or 4 times what the recipe calls for so I can season to taste and save some in a jar for next time. For 1lb of ground beef, I added 2 TBSP of the taco seasoning mix and it was just the right amount of flavor and kick.

Low Fat Baked Onion Rings Crispy and light with no greasy mess. Great as a snack or a perfect side dish to a nice juicy burger! When I was a kid, I loved onion rings with my burger, but never loved that greasy after-taste. Baking them with a blend of Panko, cornflake crumbs and breadcrumbs gives these a fabulous crunch without all the fat. If you can't find cornflake crumbs you can make your own by pulsing corn flakes in the food processor. The best way to bread them so the breading doesn't fall off is to avoid using your fingers, instead use tongs to take them out of the breadcrumbs. Note: I was left with 2/3 of the crumb mixture and 2 cups of the buttermilk after these were done, which I deducted from the nutritional values. Low Fat Baked Onion Rings Adapted from Life as a Lofthouse Gina's Weight Watcher Recipes Servings: 2 • Serving Size: 1/2 • Old Points: 1 pt • Points+: 2 pt Calories: 74.7 • Fat: 0.6 g • Carb: 14.7 g • Fiber: 1.6 g • Sugar: 1.7 g • Protein: 2.9 g 1 medium onion, sliced into 1/4 inch rings 2 1/4 cups low fat buttermilk 1/2 cup panko bread crumbs 1/4 cup Italian seasoned whole wheat bread crumbs 1/4 cup crushed corn flake crumbs salt to taste olive oil baking spray (I used my Misto) Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated. Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil. Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions. Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately